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Turkey With Cashew Butter

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  Turkey breast 1⁄2 , boned and skinned
  Ground nutmeg To Taste
  Pepper To Taste
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Grated lemon peel 1⁄4 Teaspoon
  Lemon juice 2 1⁄2 Teaspoon
  Chopped salted cashews 1⁄2 Cup (8 tbs)
  Parsley sprigs 3
  Lemon wedges 3

Generously sprinkle turkey with nutmeg and pepper.
Place in a 7 by 11 inch baking dish; cover with plastic wrap.
Microwave on HIGH (100%) for 14 minutes, turning meat over after 7 minutes.
Let stand, covered, for 7 minutes.
Juices should run clear and meat in thickest portion should no longer be pink when slashed.
If meat is not done to your liking, microwave, covered, on HIGH (100%) for 2 to 4 more minutes, checking for doneness after 2 minutes.
Place butter in a 2 cup glass measure.
Microwave, uncovered, on HIGH (100%) for 1 minute or until melted and bubbly.
Stir in lemon peel, lemon juice, and cashews.
To serve, cut meat into 1/4 to 3/8 inch thick slices.
Arrange on a rimmed serving platter.
Stir through nut butter, then pour over meat.
Microwave, uncovered, on HIGH (100%) for 1 1/2 to 2 minutes or until heated through.
Garnish with parsley and lemon wedges.
Keep hot on an electric warming tray, if desired.

Recipe Summary

Side Dish

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